(Makes about 15 scones)
450g self-raising flour, plus extra for dusting
50g caster sugar (for a sweet scone dough)
175-225ml milk, plus extra for brushing
Preheat the oven to 220°C/425°F/gas mark 7.
Sift the flour into a mixing bowl and rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar if making a sweet dough.
Make a well in the centre and stir in enough milk to give a fairly soft dough.
Turn on to a floured surface and knead lightly to remove any cracks. Roll out to about 2cm (¾ inch) thick and use a cutter to cut out 5cm (2 inch) rounds. Knead the remaining dough and re-roll and cut. Place the scones on a greased baking tray and glaze with a milk. Bake until well-risen and golden about 10-15 minutes.